JPS6083571A - Laver product - Google Patents

Abstract

PURPOSE:To keep the excellent flavor and taste of a laver sheet for a long period, and to enable the use of the laver sheet for SANBAIZU (a liquid seasoning made of sake, soy and vinegar) or FURIKAKE (seasoned fish flour to be sprinkled over cooked rice), etc., by sealing a freeze-dried laver leaf in a bag having high gas-barrier property together with an inert gas composed mainly of nitrogen gas. CONSTITUTION:Laver leaves collected from the sea are cut, washed with water, dehydrated, and freeze-dried by a freeze-dryer. The product is if necessary combined with other dried foods, and sealed in a bag or container having high gas- barrier property together with an inert gas composed mainly of nitrogen gas. The laver sheet product packed in a bag or container can be taken in the form of various foods such as SANBAIZU, FURIKAKE, etc.

Description

[Detailed description of the invention] Regarding products.

Conventional seaweed products are made by cutting seaweed leaves collected from the sea and making them into sheets.1. This is what I was looking for. Currently, most of the products widely available to the public are of this type, including Ruri,
It is made from this plate-shaped nori, which is cut into small pieces and shaped into pieces.

However, this conventional method failed to fire. ...1 moss cut 1i;
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He realized that the flavor components unique to seaweed leaked into the water during the process of cutting the seaweed into sheets, and as a result of his investigation, he cut the seaweed leaves into pieces without cutting them. If the size is 10+U or more, cut it with a size of 10+U or more. By drying ij 4,1 viscosity, it is not possible to make plate-shaped seaweed products.
In this way, the present inventors succeeded in obtaining a seaweed product containing a rich amount of flavor and flavor of 4j, and having a fluffy shape and good color (Patent Application No. 8-91420). We attempted to commercialize the obtained 3 products with the same general consumption name without losing the flavor over a long period of time, and examined storage methods, product formats, uses, etc.

In general, most instant foods are packaged in sweet packaging, and it is difficult to maintain the product for a long period of time. In the case of instant foods made mainly of seaweed (1) and in the case of bagged products (1), they are all packaged in air-containing packaging. In such a packaging form, it is difficult to maintain the original quality until the product goes through the distribution stage, is displayed at a store such as a supermarket, and is delivered to a consumer and eaten. In particular, special care must be taken in preserving foods such as nori (seaweed), which are delicate and easily deteriorate.

The present inventors have found that by sealing the seaweed in an inert gas containing nitrogen gas using a bag or container with good gas barrier properties, the excellent flavor of the seaweed product can be maintained for a long period of time. We have also found that the fact that it can be packaged in convenient bags or containers makes it easy to use as a variety of instant foods.

In other words, the present invention contains freeze-dried and optionally roasted seaweed corpus luteum, alone or in some cases together with other dried foods, in a bag or container with good gas barrier properties containing crab gas. This invention relates to a seaweed product characterized by being sealed together with an inert gas.

In the present invention, in order to freeze-dry the seaweed fronds, the seaweed fronds collected from the sea may be collected as they are without being cut, or 10. ,
It is cut into pieces of the above size, washed with water, dehydrated to a moisture content of 70%, and then subjected to a freeze-drying machine. The seaweed dried in this way is fluffy and has a good color and luster, and retains the original flavor that is not found in conventional plate-shaped seaweed. You can also roast it and pack it after winter. It may also be cut into appropriate pieces or packed together with other dry foods. It can take various forms depending on the purpose. -What other dry foods can be packed together or in containers? The ingredients include seasoned rice grains + rice flour, sesame seeds, salmon, plums, cod roe, and other vegetables, and it is desirable to freeze-dry these as well.

The bag or container may be of any shape as long as it can be sealed. Regular bags are the most common, but there are also 9 canned bags.
Five different shapes are used, such as a dish shape and a cylindrical shape.

In this way, the seaweed product packaged in bags or containers of the present invention can take the form of ridges, and various ways of eating can be considered accordingly. For example, water (secondarily made into raw seaweed and eaten as is with sambai vinegar, etc., sprinkled on other foods as needed like green seaweed, or mixed with foods such as mitsuba and cod roe). There are so many ways to use it, such as making it into ochazuke, furikake, etc., or even making it into an instant suit.
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Next, we will show the results of an experiment on the storage stability of the present invention by filling with inert gas, which is mainly produced by a family business.

Fruit 153 Example 1 The plucked seaweed corpus luteum was treated uncut, and then watered with water to reduce the moisture content of the seaweed corpus luteum to 80. %.

This was pre-frozen and then freeze-dried at 4 maHt to obtain a flaky raw moss product. This was placed in 1.5 f each in a gas barrier bag with a size of 9 (lu + After sealing with a nitrogen gas replacement rate of 97 cm) and leaving both chambers for 3 months, 6 months, and 12 months, respectively.

Figures 1 and 2 show the results of changes in photosynthetic pigments over time.

FIG. 1 shows the change over time in the residual rate of chlorophyll, and FIG. 2 shows the change over time in the residual rate of carotenoid.

In the figure, the solid line is the product of the present invention, and the dotted line is the pneumatic packaged product.

As is clear from Figures 1 and 2, in the product filled with nitrogen gas of the present invention, each photosynthetic pigment after 12 months has a chlorophyll content of 80% compared to the initial content.

Carotenoid ll''j: 94%, but in the air-containing packaged product, chlorophyll was 62% and carotenoid was 46%, indicating that the packaged product of the present invention retains photosynthetic pigments for a long period +i.

In addition, both bagged products (two: 3 months, 6 months and 1 month)
A panel test was conducted on color, aroma, and taste after 2 months. Evaluation was done on a five-level scale, with higher numbers indicating better results. The results are shown in Table 1.

Table 1 As is clear from the results, the packaged products of the present invention retained the original flavor of nori (unsuitable for seaweed), but in the case of air-containing packaging, the color, aroma, and taste tL deteriorated. Therefore, the value as food was lost.

Fruit 1% Example 2 A flaky seaweed product was swallowed in the same manner as in the disaster example. After further roasting this, 1.5 tons each was placed in a bag with a size of 90 x x 120+U with good gas barrier properties. One side was sealed and air-containing packaging as before), and the other side was degassed and filled with nitrogen gas before being stabbed. 4 for 3 months,
After being left for 6 months and 12 months, changes in each photosynthetic pigment over time were measured, and the fc0 results are shown in Figures 3 and 4.

Figure 3 shows the chlorophyll residual rate, and Figure 4 shows the carotenoid residual rate. In the figure, the solid line indicates the product of the present invention, and the dotted line indicates the air-containing packaged product. As is clear from Figures 3 and 4, in the product of the present invention, each photosynthetic pigment after 12 months has a chlorophyll content of 93% compared to the initial content.

The carotenoid content was 92%, while the air-containing 3iq product contained 81% chlorophyll and 83% carotenoid, indicating that the electrically inventive product retains these pigments for a long period of time.

Panel tests were also conducted on both products in the same manner as in the experimental example. The results are shown in Table 2.

Table 2 Next, the present invention will be explained with reference to Examples.

Example 1 Picked seaweed fronds were washed with water, dehydrated to a maximum of 80% moisture content, preliminarily prepared uncut without being made into paper, and then freeze-dried. Freeze-dried dried seaweed was loosened to an appropriate length using a peeling machine, and roasted to obtain a flaky seaweed product.

This flaky seaweed product 1.52 #, freeze-dried mitsuba 0.3 #, white sesame 0.5 #, and 5 tons of dried bonito seasoning granules are combined into a gas barrier memei bag (95IIJX1).
The bagged product prepared above was stored for 3 months, then opened, sprinkled on rice, and poured with boiling water. The liquid instantly wafted through the air, creating a flavorful chazuke unlike any other.

Example 2 1 ton of flaky seaweed product obtained in the same manner as Example 1
and 0.5 to 2 tons of freeze-dried salmon, mentaiko, plum, beef, sea urchin, crab, etc., and 0.5 to 2 tons of freeze-dried Japanese onion.
2#, white sesame 0.5 f, dried bonito seasoning granules 5t
The material was sealed in a bag with good gas barrier properties, deaerated, and then filled with gas.

After storing the packaged Kaigo Chadake in this way for 6 months, it was opened and eaten as ochazuke, but it retained the original fragrant flavor of seaweed and was used in other foods such as salmon and mentaiko. 〇Example 3 Flakes made in the same manner as in Example 1? 11J moss product 0.4t and % freeze-dried onion 1f, carrot 0
．． 5 #, asparagus 0.5 J? ' , Hotel i
, y (these are pureed and then freeze-dried), hl・
- 11 people put 3f of flavor granules into a bag with good gas barrier properties,
It was degassed and filled with nitrogen gas to make one bag of vegetables with 11 μg of soup. This was kept at room temperature for 6 months and then used as 150 cc of vegetables.
Pour it into a nice soup cup and heat it up. When boiling water was poured into it, the fragrant aroma of the ocean was instantly restored.

Example 4 One plucked 64 moss leaf was washed with water and
ir,' dehydrated until it became 80 yen, harvested 1 bowl of cut wood and 1 crystalline strain, and then freeze-dried. Freeze-drying'): 'i' = dried seaweed was loosened and peeled into long lengths using straw bales to obtain flaky dried seaweed products. Twenty-one of these were sealed in bags with good gas barrier properties, which were evacuated and then filled with nitrogen gas.

After storing the bagged product produced in the above manner for 6 months, the package was opened.
When I rehydrated it and ate it as sambai vinegar, the texture was almost the same as that of freshly harvested raw seaweed, and it retained the flavor of the sea.

Example 5 Dried seaweed flakes 4 obtained in the same manner as in Example 4
61 g, 5 tons of dried unseasoned granules, 0 lyophilized found
．． 51 was sealed in a bag with good gas barrier properties, and the bag was degassed and filled with nitrogen gas. This packaged seaweed product was stored for two months, then opened and made into zoni, and it was easy to make flavorful zoni.

As explained above, the present invention freeze-dries the collected raw seaweed leaves without cutting them, then crushes or roasts them as they are, and then fills them with gas. It was possible to preserve it for a long time due to the fact that it was fresh and not available in the market.It was made by using it in combination with other dried foods.

[Brief explanation of the drawings] Figure 1 is a graph showing changes over time in the residual rate of chlorophyll in freeze-dried and packed r1σ moss, Figure 2 is a graph showing changes over time in the residual rate of carotenoid in the seaweed, and Figure 3 is a graph showing changes over time in the residual rate of carotenoid in the above seaweed. The figure is a graph showing changes over time in the residual rate of chlorophyll in seaweed that has been freeze-dried and then roasted and packed into bags. FIG. 4 is a graph showing changes over time in the residual rate of carotenoid in seaweed. Agent Patent attorney Yoshiaki Inomata (and 1 other person) @Figure 1 (Month 2nd prisoner D, 3 g tz c month) Figure 3 D 3 M l? CII) Figure 4 January)

Claims (1)

[Scope of Claims] (1) Freeze-dried and optionally roasted seaweed leaves alone or together with other dried foods on a lifting platform;
A seaweed product made by sealing a bag or container with good gas barrier properties together with an inert gas containing nitrogen gas. (2) The seaweed product according to item 1, which is freeze-dried with other dried foods. (8) A seaweed product as described in paragraph 1 of the patent claim, wherein the seaweed product is a dried raw seaweed product. (4) Claim 1 in which the seaweed product is a chazuke product.
〇 (5) The seaweed product described in Claim 1: Self-loaded seaweed product, wherein the seaweed product is an instant soup.